YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared salmon fillet served with tender steamed asparagus and nutty brown rice, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
10 ounces Wild Atlantic Salmon
1/2 cup Cooked Brown Rice
1 cup Fresh Asparagus
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with salt, black pepper, and garlic powder.
Heat the olive oil in a non-stick or stainless steel skillet over medium-high heat until shimmering.
Place the salmon skin-side down in the pan and sear for 5 minutes until the skin is crispy and golden.
Carefully flip the salmon and cook for an additional 3 to 4 minutes until the fish is opaque and flakes easily.
While the salmon sears, steam the asparagus spears in a steamer basket over boiling water for 4 minutes until tender-crisp.
Warm the pre-cooked brown rice and place it on a plate alongside the steamed asparagus.
Top the rice with the seared salmon fillet and drizzle the entire dish with fresh lemon juice before serving.